These little tarts are a great starter or an accompaniment to a fish or meat meal any time. They are quick to make and can even be prepared in advance, as the new premade pastry does not go soggy. I use cream cheese over the base here, but if you prefer, try sundried tomato paste or tapenade, a chopped olive spread (see “variation,” below).
Yield: 6 individual tarts
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius/gas mark 6). Line a baking sheet with Gefen Parchment Paper and set aside.
Cut pastry in half, then cut each half into three rectangles.
Put the rectangles on the prepared baking sheet and score a border into each, about one-third of an inch (two centimeters) from the edge.
Glaze pastry with the beaten egg.
Add herbs and tomato paste, if using, to the cream cheese and spread on the pastry, keeping within the border.
Arrange cherry tomatoes in rows on top of the cream cheese. Season with salt and pepper.
Bake 12 minutes or until golden brown.
Tips:
To serve the stylish way, serve either hot or warm, topped with a handful of microgreens, a drizzle of quality extra-virgin olive oil, and a dusting of black pepper.
Variations:
Omit the cream cheese and herbs, replacing them with sundried tomato paste or tapenade (one tablespoon per tartlet).
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